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Pineapple ice cream

Refreshing homemade pineapple ice cream with a sweet twist

Course Dessert
Cuisine American
Keyword pineapple ice cream, pineapple simple syrup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 300 kcal


  • 1/2 pineapple
  • 4 tablespoons vanilla simple syrup
  • 1/2 cup water
  • 1/2 lemon

Vanilla Simple Syrup

  • 2 vanilla beans or 1 1/2 tsp vanilla extract
  • 1/2 cup honey
  • 1/2 cup water


Vanilla Simple Syrup

  1. Combine 2 vanilla beans (or 1 1/2 tsp vanilla extract), 1/2 cup honey, and 1/2 cup water in a saucepan. Simmer while whisking consistently until honey and water have completely combined. Pour syrup into a mason jar and let cool in the fridge for 1 hour.

Ice Cream Making

  1. Once the simple syrup is cooled, cut the pineapple into small chunks and place into a blender, pour in the vanilla simple syrup, water, and the juice from the lemon.
  2. Blend until smooth - using an ice cream maker with chilled bowl if it's available. If you don't have an ice cream maker the mixture will have more of a sorbet texture. Not to worry, it will taste just as good!
  3. Freeze the pineapple ice cream covered for 4-5 hours in its serving container (a leftover pineapple works great for serving!).

Recipe Notes

The syrup can be made in advance and will kept covered in the fridge for a couple weeks. I tend to make larges batches of flavored simple syrups like this to use in cocktails and soda recipes all summer long.